Gluten Free Game Day Board

Honestly, this was SO much fun to put together. My husband helped me with this because there were so many components but it was so worth it in the end. We had a blast together doing this and that was the best part! I mean not to mention the food we got to eat after lol


Fried Ravioli

Ham & Pickle Rollup Dip

Guacamole, Salsa and chips

Chicken Parmesan Bites

Mozzarella Sticks

Veggies and dip

Mixed Pepper Pinwheels

Stuffed Mushrooms

Buffalo Chicken Dip

16 oz of cream cheese

1 cup of buffalo wing sauce

2 shredded chicken breasts

1 1/2 cups Mozzarella

For this you will put everything together in a crockpot and let the cream cheese get gooey, mix everything together and keep warm until you are ready to serve!

Ham & Pickle Roll Up Dip

8 oz ham

16 oz dill pickles

16 oz of cream cheese

For this recipe, I put the ham and pickle into a food processor or chopper and get everything super fine. Mix it into the room temperature cream cheese. Chill in refrigerator until ready to serve. Serve cold.

Flour Mixture for batter

4 cups of flour

1 tbsp Cayenne

2 tbsp Garlic Salt

1 tbsp Salt

1 tbsp pepper

Super simple, just mix all of the ingredients together! We used the same flavors for the Chicken Parmesan Bites, Fried Ravioli and Mozzarella Sticks.


2 large avocados

2/3rds of a red onion chopped finely

5-8 cherry tomatoes diced

1 tablespoon of garlic salt

salt and pepper to taste

Chop everything up and mix together, super easy! I usually do this towards the beginning of prep just so all of the flavors and get worked in together. TIP: to make sure the guacamole doesn’t get brown, take plastic wrap and push it all the way down to the guacamole and make sure there is no air getting to it. It will stay green much longer this way.

Stuffed Mushrooms

4oz cream cheese

1 tsp garlic powder

1/2 cup mozzarella

8-10 mushrooms

Preheat over to 350 degrees. Combine all of the ingredients and spoon a tablespoon of the mixture into the hollowed out mushroom. Put them on the cookie sheet and bake for 10 minutes and then broil to brown the top.

Pepper Pinwheels

5 diced mini sweet peppers

4oz cream cheese

1 tsp garlic powder

1/2 cup mozzarella

1/8 cup roasted red peppers

1/8 cup diced Green chilis

3 gluten free tortillas

Combine all of the ingredients and spread onto the tortillas. Roll them up and stick them into the fridge until hardened and cut into 1/2 inch pieces.

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